Words and pictures from the author of the Elizabeth Goodweather Appalachian Mysteries

Friday, August 19, 2011

Salad Caprese

It's the perfect tomato salad, as far as I'm concerned. But you need perfect tomatoes -- tomatoes with superlative taste. I used heirloom tomatoes from our garden but more and more farmers' markets and grocery stores are carrying these luscious varieties -- almost always locally grown because these big tender tomatoes don't ship well.

Tomatoes, fresh mozzarella, fresh basil. olive oil (extra-virgin), and salt (sea) are the basic ingredients in this delightful salad from Capri. Purists insist on buffalo mozzarella but I say it's pretty amazingly good with plain old fresh cow mozzarella. ( And quite expensive enough. And while we're on the subject of expense, what's the difference between virgin and extra-virgin?)

But I digress.

I'm still dealing with tomatoes -- something over 60 quarts are canned and in the cellar; quite a few baggies of roasted maters are in the freezer; and I think I'll make gazpacho tomorrow.

Extra virgin is the very first pressing of oil from the olive, mechanically extracted without chemicals and an acidity level under 1%. My husband works for a company that imports the stuff so he knows.

I make a tomato salad for dinner during tomato days - cubes of sourdough bread, tomatoes, basil, mozzarella, salt, a light amount of balsamic vinaigrette, and possibly arugula if it hasn't all bolted. I could eat it every night! I also have a terrific gazpacho recipe that uses roasted peppers and sherry vinegar, but since I'm in your neck of the woods and away from my recipes I'll have to try to email it to you when we get back home.

Gorgeous tomatoes, Vicki! Ours are probably rotting on the vine while we are with Jim's dad in his hospital room in Knoxville. He took a bad fall 2 weeks ago and it's been downhill ever since. His 96 years have been good ones, though, most of the time.

This has become our mainstay summer salad. Who needs more veggies in your salad when you can have Salad Caprese? We do buy the buffalo mozzarella since it is a seasonal splurge and we are cooking for only two.

Someone mentioned the difference in extra virgin olive oil, and I'm sure you know that buffalo mozzarella is from water buffalo, not bison.

Your Salad Caprese looks oh so good! Believe ir or not, I had my first insalata Caprese on the island of Capri (in the Gulf of Naples).

Btw, in Italy, only cheese made with buffalo milk is called mozzarella. Cow's milk cheese that looks like mozzarella is called "fior di latte".

I only ever buy Extra-Vergin olive oil. It has only 0.8% (up to or less) acidity whereas vergin olive oil can have up to 2.0%. Both are cold pressed. Prices are accordingly (considering the amount of labor that goes into growing and harvesting, it is understandable).

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Who Am I? What Am I Doing Here?

I'm the author of The Elizabeth Goodweather Full Circle Farm Appalachian Mysteries from Bantam Dell. The series includes SIGNS IN THE BLOOD (LA MONTAGNE DES SECRETS in France), ART'S BLOOD, (LE SECRET DES APPALACHES in France,) OLD WOUNDS,IN A DARK SEASON (Anthony Nominee, Best PBO), and UNDER THE SKIN. There's also THE DAY OF SMALL THINGS (a spinoff/standalone)chronicling the unexpected life story of Miss Birdie, one of Elizabeth's neighbors.
Currently I have just completed a historical novel, dealing with a massacre in my county during the Civil War.
I came to this weird business late (my first novel was published in 2005) and am still trying to figure it out.
As my novels are set in a place much like my real life home, I thought I'd use this blog to share pictures of our farm and county. I've been blogging for nearly nine years now, on an almost daily basis, and the topics have ranged from writing, chickens, food, books, quilts, flora and fauna of all sorts, to the occasional tiny rant. There's no plan, but there are lots of pictures.
There's more information about me and my books on my web site: http://vickilanemysteries.com/